This crispy potato latkes is one of my go-to easy homemade side dish recipe that’s ready in just 30 minutes. It’s made with shredded potatoes, chopped onion, egg, and a little flour—all pan-fried.

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These latkes are ideal for breakfast, lunch, or even an afternoon snack, especially when topped with a dollop of sour cream or a sprinkle of green onions!

If you want to turn these crispy potato latkes into a full meal, try pairing them with my Cheesy Turkey Meatball Soup or One-Pot Creamy Clam Chowder with Bacon and Potatoes. It’s a simple, satisfying combo that works perfectly for brunch, lunch, or even a light dinner with friends or family!

How to Make Potato Latkes

Ingredients you’ll need for this recipe

4–5 potatoes
1 egg
3 tbsp all-purpose flour
1 onion, chopped
2 tbsp olive oil
½ tsp salt
½ tsp pepper

Step by Step Guide

1. Start by peeling your potatoes and grating them on the coarse side of your grater. Once you’re done, squeeze out all that extra potato juice.

2. In a bowl, toss in your grated potatoes, egg, flour, chopped onion, salt, and pepper. Mix it all together until everything is coated and sticking together.

3. Heat the olive oil in a pan over medium heat. Scoop small spoonfuls of the potato mixture into the pan and gently flatten them out. Fry for 4–5 minutes on one side until golden brown, then flip and cook for another 3 minutes.

Serve and Enjoy!

Serve your crispy latkes warm, topped with green onions and a big spoonful of sour cream (or applesauce). They’re good plain too!

Important Recipe Notes

After grating, be sure to squeeze out as much moisture from the potatoes as you can—this is the key to getting those latkes perfectly crispy instead of soggy.
Use a non-stick or well-oiled pan. This makes flipping easier and keeps them from falling apart.
Don’t overcrowd the pan. Give each latke a little space so they cook evenly and get that golden-brown crust.
To Make-ahead, you can grate the potatoes and store them in water in the fridge for a few hours—just be sure to drain and squeeze them dry before cooking.
Keep any leftover latkes in an airtight container in the fridge for up to 3 days. To freeze, layer them between parchment paper and store in a freezer bag for up to 1 month—just reheat in the oven straight from frozen!
Warm leftovers in the oven or air fryer to bring back that crispy texture—way better than the microwave!

Ingredients

4–5 potatoes
1 egg
3 tbsp all-purpose flour
1 onion chopped
2 tbsp olive oil
½ tsp salt
½ tsp pepper

Instructions

Start by peeling your potatoes and grating them on the coarse side of your grater. Once you’re done, squeeze out all that extra potato juice.
In a bowl, toss in your grated potatoes, egg, flour, chopped onion, salt, and pepper. Mix it all together until everything is coated and sticking together.
Heat the olive oil in a pan over medium heat. Scoop small spoonfuls of the potato mixture into the pan and gently flatten them out. Fry for 4–5 minutes on one side until golden brown, then flip and cook for another 3 minutes.
Serve your crispy latkes warm, topped with green onions and a big spoonful of sour cream (or applesauce). They’re good plain too!

Author: carlycampbell